Ingredients :
Baked Potatoes
- 2 Baking Potatoes
- 2 tablespoon Olive Oil
- ½ teaspoon Salt
- 2 tablespoon Butter
- ½ teaspoon Ground Pepper
- ½ teaspoon Salt
- 60 ml Heavy Cream
- 200 g Grated Cheese
Shrimp
- 400 g Shrimp
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Flakes
- 1 teaspoon Dried Parsley
- 1 teaspoon Paprika
- 2 tablespoon Olive Oil
Cajun Shrimp Cream Sauce
- 1 Onion
- 1 Red Pepper
- 3 Garlic Cloves
- 2 tablespoon Butter
- ½ teaspoon Salt
- 1 tablespoon Cajun Spice
- 120 ml Heavy Cream
Instructions :
- Insert a fork and poke holes all over the potatoes.
- Pour olive oil over potatoes, sprinkle some salt, and massage until fully covered.
- Wrap potatoes in foil. Place potatoes on baking dish.
- Bake in a preheated oven at 200 C(400 F) for 80 minutes or until soft.
- While the potatoes are baking, pour olive oil over shrimp and mix well until fully covered. Then season shrimp with salt, garlic powder, onion powder, chili flakes, dried parsley, and paprika.
- Pour olive oil into a frying pan and cook the shrimp for 2 minutes on each side or until they turn pink.
- Remove shrimp from the pan and place on a plate.
- Cut an onion, pepper, and three garlic cloves into small pieces.
- Melt butter in the same frying pan and cook the onion, pepper, and garlic for around 8 minutes until soft. Season with salt and cajun spice. Then pour heavy cream and cook for 1 minute.
- Cut the top of the baked potatoes. Use a spoon to make a boat shape and place potato flesh into a bowl.
- Season potato flesh with melted butter, salt, and ground black pepper.
- Mash potatoes with a fork. Pour heavy cream and grated cheese and mix well to combine.
- Fill potatoes boats with mashed potatoes, grated cheese, Cajun shrimp cream sauce, and cover with mashed potatoes on top. Then top with shrimp, grated cheese and pour Cajun shrimp cream sauce over potatoes.
- Place potatoes on baking dish and bake in a preheated oven at 200 C(400 F) for 15 minutes.
- Remove from the oven.
- Place on a plate and garnish with fresh parsley.
